Okay, so I’ve been experimenting with gluten-free baking again, and this time I went for these gluten-free strawberry rhubarb muffins. I wanted something that screamed spring, you know? And nothing says spring like strawberries and rhubarb.
First off, I gathered all my ingredients. I already had some gluten-free flour mix at home, so that was a good start. Then, I chopped up some fresh rhubarb from my garden – so satisfying to use home-grown stuff! I also picked up some fresh strawberries from the local market. They smelled amazing.
I started by preheating the oven. Then, I mixed the dry ingredients together: the flour, some sugar, baking powder, and a pinch of salt. In another bowl, I whisked together the wet ingredients. I used some melted butter, a couple of eggs, and a splash of vanilla extract. It was pretty straightforward.
After that, I gently combined the wet and dry ingredients. You don’t want to overmix it, or the muffins will be tough. Once that was done, I folded in the chopped strawberries and rhubarb. The batter looked so colorful and smelled incredible.
I greased up my muffin tin, because nothing’s worse than muffins that stick. Then, I divided the batter evenly into the cups. Now, here’s a little trick I learned: I sprinkled a bit of coarse sugar on top of each muffin before baking. It gives them a nice, crunchy top.
I popped them in the oven and waited. It felt like forever, but it was probably around 20-25 minutes. I used the good old toothpick test to check if they were done. You know, poke a toothpick in the center, and if it comes out clean, they’re ready.
When they were done, I let them cool in the tin for a few minutes before moving them to a wire rack to cool completely. It was tough to wait, but I didn’t want them to fall apart.
- Result? These muffins were a hit!
- They were moist, flavorful, and had that perfect balance of sweet and tart.
- The crunchy sugar topping was definitely a good call.
- They tasted like a little bite of spring.
I’m really happy with how these gluten-free strawberry rhubarb muffins turned out. They’re perfect for a weekend breakfast or a little treat with your afternoon tea. Plus, they’re pretty easy to make, even if you’re not a pro baker. Definitely going to make these again!
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